Coffee production in Colombia has a reputation as producing mild, well-balanced Coffee beans. Colombia’s average annual coffee production of 11.5 million bags is the third total highest in the world, after Brazil and Vietnam, though highest in terms of the arabica bean. Colombia coffee is medium-bodied with a rich taste and citrus-like acidity. Columbia produces 100% Arabica Coffee.
- Harvest Period:Apr-June / Oct-Dec
- Milling Process:Washed, Sun-dried
- Aroma: Sweet (caramel), Cocoa
- Flavor: Sweet (fruity), Citrusy, Nutty (slight)
- Body: Medium
- Acidity: Bright, Citric
- Common Varieties: Bourbon, Castillo, Catimor, Caturra, Colombia, Typica
- Processing Methods: Washed
- Bag Size: 35 KG & 70 kg
Colombian coffees are known as smooth and easy drinking, which makes them ideal for mellowing out overbearing flavors in some other countries. Sweet chocolatey flavors are very prominent in most Colombian Coffee, with some fruity notes that can touch on caramel, apple and red fruits like berries. The Colombian aromas tend to be a little citrusy and fruity. At times, have hints of spice.
The relatively mild flavor of Colombian coffees makes it an ideal choice for espressos – they can be roasted dark without turning overly bitter.
- Supremo 18
- Supremo 17/18
- Extra 16
- European Preparation -EP
- EP 5%
- Ep 10%